Sweet Potato Gnocchi with Sautéed Mushrooms

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Dinner

Prep Notes

November is the perfect time to celebrate the season with root vegetables and mushrooms. It’s during this time of year that we crave warm, comforting dishes. So why not make something hearty, yet simple, like these sweet potato gnocchi? The natural sweetness of the gnocchi blends perfectly with the earthiness of the mushrooms and parsley. Unlike store-bought gnocchi, these are made with only two ingredients – even my Italian nonna (grandma) approves!

Ingredients

For the gnocchi:

1.5 pounds sweet potatoes or Japanese sweet potatoes
2 heaping tablespoons flour

For the mushrooms:

4 tablespoons olive oil, divided
2 cloves garlic, crushed
2 tablespoons parsley, chopped
1 pound white mushrooms, washed and halved

Directions

Preheat oven to 400°F.
Poke sweet potatoes with fork and place on baking tray. Bake for 1 hour or until flesh is very soft.
In the meantime, mix 3 tablespoons olive oil, garlic, and parsley in pan over medium heat.
After a minute or two, add mushrooms and let cook, covered, for about 10 minutes or until soft, then set aside.
Remove sweet potatoes from oven and let cool. Peel and mash with fork in mixing bowl.
Mix in flour and work with your hands. Do not overwork the “dough” as it’ll release water.
Divide dough and roll into sausage-like shapes, about 1/2-inch thick.
Cut rolls into 1-inch rectangles and set aside on tray.
In a wide frying pan, add 1 tablespoon oil and pan fry gnocchi for 4 minutes, until golden.
Serve with sautéed mushrooms and garnish with extra chopped parsley (optional).

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